Literally the FASTEST and easiest soup I’ve ever made, this recipe is pureed at the end, so chopping does not have to be perfect! If ever there were a time for fast easy dinners, that are healthy, it is now. After working all day, we just want to enjoy family time, eating is an important aspect of that. So if we can make something like this soup, which Knox can eat before bedtime, then it’s really exciting over here! This soup was tasty, creamy, healthy and filling. The green onion and grated Parmesan on op truly seal the deal, serve with bread and you’ll be eating within 25 minutes ( only 10 are actively cooking!!). I did a quick chop of the onions and garlic, got the oil ready, and sauteed them- singing to and chatting with Knox. While they were softened in the pan, I chopped the base off the cauliflower and rough chopped so everything cooked uniform. Once the onions were done ( 3-4 minutes) I added everything to the pot, chopped the green onion while it came to a boil, then set to simmer for 15 minutes while I went and played with the baby! To finish, I used my immersion blender to puree it up and dinner was served! Love love love this recipe. I bet you could switch this up to be broccoli instead with cheddar cheese and a hit of cream. You could also add bright green peas after the puree to add more veggies and bite to this soup. It’s such a great simple easy base recipe where you can add and edit to create a variety of variations. If you have the time to roast the garlic, that would add a super amazing flavor depth to this soup. I added Parmesan to the soup and some half and half and ricotta that we had on hand to give this super healthy original recipe a bit of healthy creamy milk fats ( the baby needs those vitamins!). The original recipe is Vegetarian, gluten-free, paleo and clean eating, if you are in to all that follow the link below! I hope you enjoy a little more time with your family and make this super weeknight friendly soup today.
Adapted from Yummy, Healthy, Easy
4 adult servings, (or 3 adult servings and 3 baby servings)
- 1 Tbsp. olive oil
- 2 garlic cloves, rough chopped
- 1 onion, rough chopped
- 1 head cauliflower, remove stem and rough chop to same size pieces
- 32 ounces chicken broth
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup half and half
- 1/4 cup ricotta
- 1 cup shredded Parmesan, 1/4 cup for serving
- 4 sliced green onions for serving
- In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 3-4 minutes.
- Add cut up cauliflower, broth, salt and pepper. Bring to a boil then cover and simmer for 15-20 minutes until cauliflower is softened.
- Turn off heat, add in the half and half, ricotta, and 3/4 cup of the Parmesan, stir to combine.
- Using an immersion blender, carefully blend until smooth.
- Serve in bowls with grated Parmesan cheese on top, fresh cracked pepper and sliced green onions. Enjoy!